How To make Pork Dumplings
8 Dried black mushrooms
1 lb Lean ground pork
1/2 c Chopped bamboo shoots
1/4 c Chopped green onions with to
1 Egg white
2 tb Cornstarch
2 ts Salt
2 ts Light soy sauce
1/2 ts Sesame oil
1/4 ts White pepper
1 lb Siu mai skins
1/4 c Light soy sauce
1/8 ts Sesame oil
Soak mushrooms in hot water 20 minutes or until soft. Drain. Rinse in warm water. Drain. Squeeze out excess moisture. Remove and discard stems. Chop caps finely. Mix together mushrooms, pork, bamboo shoots, green onions, egg white, cornstarch, salt, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil and white pepper. Hold siu mai skin in hand. (Cover remaining skins with plastic wrap to keep them pliable.) Place 1 tablespoon pork mixture in center of skin. Bring edge of skin up side of filling, leaving top open. Repeat with remaining skins. (Cover filled dumplings with plastic wrap to keep them from drying out.) Place dumplings in single layer on rack in steamer. Cover and steam over boiling water 20 minutes. (Add boiling water if necessary.) Repeat with remaining dumplings. Mix together 1/4 cup soy sauce and 1/8 teaspoon sesame oil. Serve with dumplings. NOTE: Wonton skins can be substituted for siu mai skins. Cut off corners to make a circle.
How To make Pork Dumplings's Videos
Traditional Potsticker Dumplings 煎餃 | The Dumpling Sisters
We've asked the fabulous Dumpling Sisters to share with you their very own family recipe for how to make Chinese pork dumplings. Perfect little parcels of flavour with a sticky bottom and a sweet & spicy sauce. Yum yum yum!
The Dumpling Sisters have their own channel with loads more dishes for you to try:
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Pork and Chive Dumplings
Juicy, plump and super delicious pork and chive dumplings! Pork and chive is a very classic Chinese dumpling combination and flavour profile (on par with pork and cabbage). The key to delicious dumplings, aside from perfectly seasoning them, is to use fatty pork mince. This is where the flavour and juices at!
RECIPE + USEFUL TIPS:
More dumpling recipes:
Pork and Chive Dumplings - 猪肉韭菜饺子
Recipe at:
It’s time to do away with those store-bought dumplings. Why eat frozen dumplings when you can prepare your very own fresh dumplings at home from scratch! Juicy minced pork paired with that mild sweet and peppery zing of the chives, such simple ingredients but packed with bountiful flavours - the perfect quick fix to appease those dumpling cravings.
Rather than frying, steaming the dumplings brings about that seductively tender texture. This classic combination of pork and chives enclosed in that chewy dumpling skin is so simple to make, just an hour is enough to cook up a feast for a dim sum party. Ground pork is the most common ingredient used, but nothing compares to the versatility of homemade dumplings. Feel free to play around with different combinations of ingredients and fill your table and tummies with row after row of these tiny savoury delights. Just make sure not to miss out on the Shaoxing wine, those few drops are the vital point to perfecting that deep flavour.
How wonderful it is, something so simple can be so flavourful and satisfying. Save on those service charge and turn your next night out into a hands-on DIY dumpling get-together!
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PORK AND CABBAGE DUMPLINGS RECIPE
1 Cup Shredded Napa Cabbage
500g | 1 lb Minced Pork
1/4 Cup Sliced Scallions | Green Onion
1 Garlic Clove
1/2 Tbsp Ginger
2 Tbsp Soy Sauce
1 Tbsp Sesame Oil
20-30 Dumpling Wrappers
2 tsp Oil
Add the dumpling ingredients together in a medium sized mixing bowl and mix until well combined.
To wrap the dumplings wet the outside of the wrapper.
Add 1 tablespoon of filling to the wrapper and fold over and pinch the top centre together.
Fold one side of the dumpling over and press into the other side and repeat until the whole dumpling has been folded.
To cook the dumplings heat a medium sized fry pan over medium heat and add the oil.
Add the dumplings, leaving a space in between so they don't stick together.
After 5 minute add a 1/4 Cup of water to the pan, turn the heat to low and place on a lid and cook for a further 5 minutes or until cooked through.
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How to Make Pork Dumpling
This video will teach you how to cook pork dumpling.
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Pork Dumpling Dim Sum ingredients:
1 lb. ground pork
1 1/2 tablespoons Knorr Liquid Seasoning
30 pieces Gyoza wrapper
1 cup chopped cabbage
1/2 cup shrimp, chopped
1/2 cup Chinese chives, chopped
2 tablespoons cooking wine
1 tablespoon ginger, grated
1 teaspoon Sesame oil
1/2 teaspoon salt
1/4 teaspoon ground white pepper
6 cups water, for boiling
Perfect Pork Potstickers with Juicy Filling! (鍋貼, Pan-Fried Pork Dumplings)
Here's a comprehensive tutorial on how to make the tastiest, juiciest pork and cabbage potstickers (鍋貼/锅贴). I walk you through how make the filling, pleat the dumplings two ways, cook the dumplings, and how to freeze dumplings. Pan-fried dumplings are also called 煎餃/煎饺 in Chinese.
FULL RECIPE:
Vegetable Potstickers:
Tofu & Kimchi Dumplings:
Soy & Vinegar Dumpling Dipping Sauce:
I generally try to eat the dipping sauce within 1 week. You can use it for stir frying if you're looking to use up the dipping sauce.
INGREDIENTS
Potstickers
1 tablespoon peanut or canola oil
1 1/2 cups finely chopped green cabbage
2 to 3 tablespoons minced ginger
2 tablespoons minced garlic
1/4 cup chopped scallions
1 teaspoon kosher salt, divided (in the video, I only got shots of me adding salt to the vegetables, but I usually add a bit to salt the vegetables and the rest for the filling)
1 pound 80% to 85% lean ground pork
2 teaspoons tapioca starch
3 tablespoons water
2 tablespoons soy sauce
1 1/2 teaspoons sesame oil
1 teaspoon sugar
35 to 40 round dumpling wrappers (at least 3.25 to 3.5 inches wide)
Cooking Potstickers
2 tablespoons canola, or vegetable oil, any neutral oil works
1/4 cup water
Dipping Sauce
1/4 cup soy sauce
1/4 cup Zhenjiang vinegar (or Chinkiang vinegar)
1 teaspoon sesame oil
1 teaspoon grated garlic
1/2 teaspoon grated ginger
1 stalk of scallions, thinly sliced
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Lodge Cast Iron Skillet:
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Tongs:
TIMESTAMPS:
00:00 Intro
00:33 Selecting ground pork
01:15 Preparing filling
03:11 Pleating dumplings
04:47 Cooking dumplings
05:24 Dipping sauce
05:39 Tasting
06:08 Freezer directions
07:22 Substitutions (including vegan options)
07:51 Chinese pronunciation of potstickers
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